Place all the ingredients except the oil in a processor and whiz around until broken up.

Then add the melted coconut oil. This should make a stiff paste. If not (e.g. if carrot is dry), add a little water. Can place in fridge for 30 mins to make easier to shape.

Spoon out mixture and shape into balls. You should get about 18 – 20 small balls.

You want to flatten each of these to about 3mm thick.

Place a small piece of baking paper on top of a ball. Place a flat bottomed mug on top and press down to the required thickness.

Alternatively, you can put the whole mixture straight onto the lined baking sheet, and roll out. To do this, use a large piece of baking paper; place on top of dough, then roll out. Divide up into “squares” using a knife.

Like this:

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10 thoughts on “Carrot and Garlic Biscuits”

Hi Judith, looks nice and appetising. I was wondering what your view on beetroot was? – I have had a great crop and already dug up a lot. I have pickled some and the rest I intend to cook as I go and eat with salads.

This looks nutritious. I don’t get the temperature notation so I gather you are not talking about an American stove which lists temperature degrees digitally. I don’t know what herbs de provence either but I’m sure we have something herbal here that I can use. I want to try it right away.